Swine & Co, Sydney

It takes four hours to roast a suckling pig over charcoal at Swine & Co. They churn through three to four suckling pigs each day; on Fridays they'll roast up to six. Tonight's pig? It weighs 11 kilos but they can vary in range between seven and twelve kilograms.

"Does he have a name?" I ask the chef at Swine & Co. He laughs in reply. "No, we get too many to give them names!" It's hard not to